ERICK WILLIAMS
With an unwavering commitment to excellence and an innate ability to weave history, culture, and hospitality into every dining experience, Chef Erick Williams has established himself as a transformative force in the restaurant industry. As Founder of Virtue Hospitality Group, Williams leads a growing portfolio of acclaimed concepts, including Virtue Restaurant & Bar, Daisy’s Po-Boy and Tavern, and Cantina Rosa - each a reflection of his passion for soulful cuisine and meaningful community impact.
Williams’ flagship restaurant, Virtue, opened in 2018 in Chicago’s historic Hyde Park and quickly became nationally recognized, blending Southern flavors with a deep reverence for food culture, history, and artistry. In 2022, he made history as the first Black chef to win Best Chef: Great Lakes from the James Beard Foundation.
Fueled by creativity and adaptability, Williams expanded his vision during the pandemic, introducing a series of innovative concepts that reflected the evolving dining landscape. Among them were Mustard Seed Kitchen and Top This Mac and Cheese, both limited-run ventures that allowed him to explore new formats and connect with guests in fresh ways. Building on those experiences, he opened Daisy’s Po-Boy and Tavern in August 2022, a vibrant homage to New Orleans’ signature sandwich and, most recently, Cantina Rosa in November 2024 - his first bar concept, celebrating agave-forward cocktails and the flavors of Southern Mexico.
Beyond the kitchen, Williams is a dedicated mentor and industry advocate. He founded the Virtue Leadership Development program, a not-for-profit incubator equipping young adults of color with entrepreneurial and leadership skills through hands-on training in the restaurant industry.
Chef Williams continues to push boundaries, elevate culinary storytelling, and create spaces where food fosters connection, community, and cultural appreciation.
